Easy-Low Carb Garlic Parmesan Chicken Cutlets in the Oven (Ready in 30 Minutes!)

Square image featuring sliced, oven-baked Garlic Parmesan Chicken Cutlets, showcasing the tender and juicy texture of the perfectly cooked dish.

5 from 1 vote

Easy-Low Carb Garlic Parmesan Chicken Cutlets in the Oven (Ready in 30 Minutes!)

Tender, juicy Chicken Cutlets baked to perfection in the oven with a flavorful garlic and parmesan coating, perfect for a quick and easy weeknight dinner or an impressive dinner party dish.

Prep Time15

Cook Time15

Total Time27

Course: Dinner, lunch, Main Course, main dish

Cuisine: American, casual

Servings:

Calories: 400kcal

Author: Kasey Trenum

Ingredients

4 Chicken Breasts Boneless & Skinless
1 tsp Italian Seasoning
1/2 tsp Salt
1/4 tsp Black Pepper
2 tbsp Olive Oil
2 tbsp Minced Garlic Refrigerated
3/4 Cup Parmesan Cheese Grated
2 tbsp Fresh Parsley Finely Chopped
3 tbsp Unsalted Butter Melted
1/2 tsp Onion Powder

Instructions

Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Lightly grease a cooking skillet to prevent the chicken from sticking.
Place the chicken cutlets aside. In a small bowl, mix the Italian seasoning, salt, black pepper, and onion powder.
Coat the chicken cutlets evenly with the seasoning mixture and arrange them on a baking sheet or skillet.
In a medium bowl, combine the minced garlic, grated parmesan cheese, chopped parsley, and melted butter. Mix until evenly combined to form a thick mixture.
Spread the parmesan mixture evenly over each cutlet, making sure to cover the entire surface. Gently press the mixture down with the back of the spoon to help it adhere to the chicken.
Place the skillet with the chicken cutlets in the preheated oven. Bake for 12-15 minutes or until the internal temperature of the chicken reaches 165°F (74°C). The garlic parmesan topping should be golden brown when the chicken is fully cooked.
If you prefer a more golden brown and crispy topping, you can broil the chicken for an additional 1-2 minutes. Keep a close eye on the chicken during broiling to avoid burning the topping.
Remove the skillet from the oven and let the chicken cutlets rest for 3-4 minutes before serving. If desired, garnish the chicken with additional chopped parsley for added freshness and color. Enjoy!

Notes

Pound the chicken to even thickness: When my chicken breasts are too thick or uneven, I like to pound them gently between two pieces of plastic wrap or wax paper using a meat mallet or rolling pin. This helps even out the thickness, and make them thinner for better cooking.
Pat the chicken dry: Before seasoning the chicken, I like to pat it dry with paper towels to remove any extra moisture. This helps the seasoning stick better and allows to chicken get that nice, golden brown color.
Let the chicken come to room temperature: Try to remove your chicken from the refrigerator about 15-20 minutes before cooking so that its brought to room temperature - it helps the chicken cook better in the overall process!
Use freshly grated Parmesan: If I want to take the extra time, I like using freshly grated Parmesan because it adds SO much flavor to the recipe.
Grate the Parmesan finely: When you grate the Parmesan cheese, use the smallest holes on your grater to get a really fine texture.
Brush the chicken with oil: Before applying the seasoning mix, you can lightly brush the chicken with olive oil so the seasoning sticks better.
Use a meat thermometer: To make sure that the chicken is cooked through, I like to use a meat thermometer inserted into the thickest part of the chicken. It should read 165°F (74°C) when done.
Garnish with extra parsley: I always set aside some fresh parsley to garnish the chicken after cooking because it gives some fun color and extra flavor!

Nutrition